Go Back

Chicken and Rice Soup

This comforting chicken and rice soup is made by simmering shredded cooked chicken, rice, onions, and garlic in flavorful chicken broth. The slow simmer results in a hearty, slightly thickened soup with tender rice and juicy chicken, topped with fresh herbs and a bright squeeze of lemon. It's a simple, adaptable dish that offers warmth and nourishment in every bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups chicken broth low-sodium preferred
  • 2 cups cooked chicken shredded, rotisserie or leftovers
  • 1.5 cups rice long-grain or jasmine
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 1/4 cup fresh parsley chopped, for garnish
  • 1 teaspoon dried thyme or fresh thyme
  • 1 lemon lemon zested and squeezed for juice
  • to taste salt and pepper for seasoning

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Ladle

Method
 

  1. Heat the large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, add chopped onions and cook until translucent, about 5 minutes, until they smell sweet and look glossy.
  2. Add minced garlic to the onions and cook for another minute, stirring constantly until fragrant.
  3. Stir in shredded cooked chicken and cook for 2 minutes, allowing the flavors to combine and the chicken to warm through.
  4. Add rice, dried thyme, and a pinch of salt and pepper, stirring well to coat the rice and release its aroma.
  5. Pour in chicken broth, stirring gently, then bring the mixture to a gentle simmer. Cover the pot and cook for about 20 minutes, or until the rice is tender and the soup has thickened slightly.
  6. Check the seasoning, adding more salt and pepper as needed. If the soup is too thick, stir in a splash of broth or water to loosen it up.
  7. Turn off the heat, then stir in the lemon juice and zest for brightness. Garnish with chopped parsley for fresh color and flavor.
  8. Give the soup a final gentle stir and serve hot, enjoying the cozy aroma and comforting texture.

Notes

Feel free to customize with other vegetables or herbs you have on hand. The soup can be stored in the fridge for up to 3 days and reheated gently on the stove.